Wash and soak the rice for 20 mins. Cook the rice in a large pot with cloves, black pepper,cardamoms, jeera bay leaves. Cook till 3/4 done. Strain and keep aside

Heat oil in a kadai add the sliced onions fry till golden brown, add the chicken pieces stir fry till it changes the colour, add ginger garlic paste fry for a few mins, add red chilli powder, coriander powder, jeera powder and biryani masala and fry for few mins. Then add curds and fry till oil leaves the sides.

Then add the chopped tomatoes,salt and cook till the tomatoes are well mashed and mixed with the masala and the chicken is tender.

Grease a large pot put a layer of rice then put the chicken masala layer. Then put the left rice on top of the chicken masala. Put saffron colour on the rice, then sprinkle fried onions,chopped coriander and mint leaves and put dots of ghee. Cover and cook on medium flame for 10 to 15 mins. Serve it with raita